Description

These Stuffed Mushroom Eyeballs are a spooky and flavorful appetizer perfect for Halloween or any themed party. Cremini mushrooms are filled with a smooth, herbed tofu ricotta, topped with sun-dried tomatoes and black olive slices to create an eerie eyeball effect. Balsamic vinegar adds a tangy depth to the mushrooms, which are baked until just tender. This plant-based, gluten-free recipe is easy to prepare and sure to impress guests with its creative presentation and delicious taste.

Ingredients

Scale

Mushrooms

18 ounces (510 g) cremini mushrooms

Tofu Ricotta Filling

14-ounce (397 g) package extra-firm tofu, drained but not pressed
1 clove garlic
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon onion powder
1/4 teaspoon black pepper

Toppings and Garnishes

2 1/2 tablespoons (37 ml) balsamic vinegar
2 tablespoons (10 g) julienne-cut sun-dried tomatoes, dry (not in oil)
2.5-ounce (71 g) can of sliced black olives

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Instructions

Prepare the Mushrooms: Rinse or gently brush off the cremini mushroom caps and carefully remove all mushroom stems. Arrange the caps hollow-side up on a baking sheet and set aside.
Make the Tofu Ricotta Mixture: In a food processor, combine the drained extra-firm tofu, garlic, lemon juice, salt, Italian seasoning, onion powder, and black pepper. Process until completely smooth and creamy. Transfer the mixture into a piping bag or a resealable plastic bag fitted with a circular tip.
Preheat the Oven: Set your oven to 350ºF (175ºC) to gently warm and bake the stuffed mushrooms later.
Add Balsamic Vinegar: Carefully place a couple drops of balsamic vinegar into the hollow of each mushroom cap to add tangy flavor and moisture.
Fill the Mushrooms: Pipe the tofu ricotta mixture into each mushroom cap, creating a small mound that varies depending on the cap size, filling them generously.
Top with Sun-Dried Tomatoes and Olives: Finely chiffonade (thinly slice) the sun-dried tomatoes and place pieces on top of the tofu filling, scrunching slightly to mimic veins. Place a single slice of black olive on each mushroom and gently press down to complete the eyeball look.
Bake the Mushrooms: Bake in the preheated oven for 10 to 15 minutes or until the mushroom caps start to wrinkle slightly and the filling is warmed through.
Serve: These stuffed mushroom eyeballs can be served warm, which enhances their flavor, or at room temperature as a creative appetizer or snack.

Notes

This recipe may produce extra tofu ricotta depending on the size and number of mushrooms used; leftover ricotta is delicious spread on toast or tossed with pasta.
Black olives create a dramatic eyeball effect, but green olives or kalamata olives can be substituted for a different look and flavor.
You can use white button mushrooms instead of cremini mushrooms; however, this will slightly alter the flavor and appearance of the dish.

Nutrition

Serving Size: 3 stuffed mushrooms
Calories: 110
Sugar: 2 g
Sodium: 420 mg
Fat: 5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 0 mg